Paula Deen's Shepherd's Pie

Recipe Rating:
 1 Rating
Serves: 6 - 8
Prep Time:
Cook Time:
Cooking Method: Bake

Ingredients

1 small onion
1 and 1/2 lb ground beef
2 8 oz cans tomato sauce
1 and 1/2 c mixed vegetables of your choice
salt and pepper to taste
8 - 10 medium medium red new potatoes
1 and 1/2 c milk
12 Tbsp butter
1/2 c sour cream
2 c biscuit mix (bisquick)

The Cook

Martha Price Recipe
x2
Full Flavored
Vacaville, CA (pop. 92,428)
Karenella
Member Since Nov 2011
Martha's notes for this recipe:
I got this recipe off of The Food Network after watching Paula prepare it on her show. It is delicious! Although the original recipe didn't call for cheese, I sometimes add some between the meat and Bisquick layers. Rich and decadent!

Recipe courtesy of www.pauladeen.com
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Directions

1
Pre-heat oven to 350 degrees.
2
Beef Layer: Chop and saute onion in 2 tablespoons butter. Add ground beef. After beef is browned, add tomato sauce; mix in vegetables (except potatoes). Add salt and pepper to taste.
3
Potato Layer: Peel and slice potatoes about 1/4 inch thick. Cook in boiling water for about 15 minutes, or until potatoes are fork tender. Whip potatoes with electric mixer until moderately smooth - a few lumps are okay. Heat to warm 1/2 cup of the milk and add to potatoes, along with 1/2 cup butter and the sour cream. Add salt and pepper to taste. Whip til mixed, adding a little more milk, if needed, for the desired consistency.
4
Biscuit Layer: Mix Bisquick and one cup milk. The mixture should be thinner than regular buscuit mix, but not runny.
5
Spray a 9 by 9 by 2-inch (or similar) baking pan with cooking spray. Layer half-way up with the mashed potatoes. Next, spread the mixed vegetables over the potatoes, then the meat. Pour Bisquick over the meat. Melt 4 tablespoons butter and drizzle over top.
6
Bake for 35 - 45 minutes until top is golden brown.
7
If you have leftover pork or beef roast with gravy and vegetables from Sunday dinner, they can be used to make this a quick nd easy mid-week dinner!
Comments

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user Martha Price Karenella - Aug 24, 2012
I shared a photo of this recipe. View photo

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